A sticky-sweet baked pudding, best served warm.
1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain. Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts. Set aside.
Preheat the oven to 350°F and assemble the following ingredients:
1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup white spelt flour
1/2 tsp baking soda
Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture. Add the non-dairy milk, vegetable oil, and salt and beat until combined. Add the spelt flour and baking soda in 2 batches, beating until the batter just comes together. Pour into an 8x8 cake pan and bake for 25 minutes.
While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat). When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout. Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.
Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.
Friday, December 21, 2012
Saturday, December 1, 2012
Curry Lentil Soup
This soup is excellent when you're sick. If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.
3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt
Add the vegetable oil to a large pot and place on medium heat. Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently. Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil. Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour. Add the salt and lime juice and cook for 2 more minutes, uncovered. Add more salt to taste if needed. Use an immersion blender to slightly puree to desired thickness.
3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt
Add the vegetable oil to a large pot and place on medium heat. Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently. Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil. Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour. Add the salt and lime juice and cook for 2 more minutes, uncovered. Add more salt to taste if needed. Use an immersion blender to slightly puree to desired thickness.
Thursday, November 22, 2012
Mashed Sweet Potatoes
4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
Simple Bread Stuffing
24 oz. French bread, cubed*
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
Tuesday, November 20, 2012
Thanksgiving Tempeh
2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
Saturday, November 3, 2012
Sour Chickpea Curry
3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
1 1/4 tsp salt, divided
1/2 cup hot water3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
Saturday, October 27, 2012
Gluten-Free Peanut Butter Cupcakes
3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
1/2 cup sorghum flour
1/4 cup white rice flour
3 tbsp almond flour2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
Wednesday, September 19, 2012
Balsamic Roasted Tempeh
2 8-oz. packages tempeh, diced
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste
In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste
In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
Sunday, September 2, 2012
Vegan Cherry Almond Ice Cream
1 cup frozen whole cherries
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)
Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.
Add the coconut, almonds, cashews, and water to a blender carafe. Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes. Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass. You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*
Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top. Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil. Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved. Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved. Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.
Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe. Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold. Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker. Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using). Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.
* The leftover solid nut mixture can be used as a filler in other recipes (or add some sweetener - maple syrup is good - and lemon juice and eat as is).
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)
Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.
Add the coconut, almonds, cashews, and water to a blender carafe. Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes. Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass. You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*
Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top. Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil. Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved. Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved. Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.
Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe. Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold. Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker. Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using). Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.
* The leftover solid nut mixture can be used as a filler in other recipes (or add some sweetener - maple syrup is good - and lemon juice and eat as is).
Sunday, August 26, 2012
Herbed Tofu Crumble
To use as a topping for pasta, pizza, etc.
1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper
Place the tofu in a medium bowl and cover with warm water. While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks. Pour the contents of the bowl into a colander to drain. Dry the bowl and transfer the tofu back into it.
Add the remaining ingredients to the tofu and mix until combined. Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more. To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).
1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper
Place the tofu in a medium bowl and cover with warm water. While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks. Pour the contents of the bowl into a colander to drain. Dry the bowl and transfer the tofu back into it.
Add the remaining ingredients to the tofu and mix until combined. Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more. To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).
Ratatouille
1 medium eggplant
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste
Peel and cube the eggplant and place in a large colander. Place the colander over a bowl and sprinkle salt liberally over the eggplant. Let the sit for 30-45 minutes, then rinse well under cold water and drain. While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant. De-seed and dice both bell peppers and the tomatoes.
Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat. Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so. Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot. Add the zucchini to the skillet and add another 1 tbsp of olive oil. Salt the zucchini and cook for another 3 minutes, stirring once a minute or so. Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant. Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers. Salt the peppers and cook for 5 minutes, stirring occasionally. Add the peppers to the large pot and heat over medium heat. Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the balsamic and cook for another 10 minutes. Add salt and pepper to taste.
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste
Peel and cube the eggplant and place in a large colander. Place the colander over a bowl and sprinkle salt liberally over the eggplant. Let the sit for 30-45 minutes, then rinse well under cold water and drain. While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant. De-seed and dice both bell peppers and the tomatoes.
Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat. Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so. Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot. Add the zucchini to the skillet and add another 1 tbsp of olive oil. Salt the zucchini and cook for another 3 minutes, stirring once a minute or so. Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant. Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers. Salt the peppers and cook for 5 minutes, stirring occasionally. Add the peppers to the large pot and heat over medium heat. Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the balsamic and cook for another 10 minutes. Add salt and pepper to taste.
Saturday, August 18, 2012
Tempeh Sausage and Gravy
8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
Lentil Burgers
1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
Cranberry Sauce
1/2 cup water
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
Colcannon
2 lbs. yukon gold potatoes*
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste
Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.
When the potatoes are done, drain and add back to the pot. Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add the dried thyme (if using) and salt and black pepper to taste.
*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste
Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.
When the potatoes are done, drain and add back to the pot. Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add the dried thyme (if using) and salt and black pepper to taste.
*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.
Orange Carrot Juice
3 cups orange juice
2 medium carrots
Peel and quarter carrots. Add to a blender carafe along with 1/2 cup of orange juice. Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed. Store in an airtight container.
2 medium carrots
Peel and quarter carrots. Add to a blender carafe along with 1/2 cup of orange juice. Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed. Store in an airtight container.
No-Bake Energy Bars
For any of the recipes below, start by combining the liquid sweetener, nut butter, and any water or other wet ingredients in a medium bowl. Using a fork or rubber spatula, mix in the remaining ingredients until thoroughly combined. If the mixture is too dry, add more water by the teaspoon until it begins to hold together. Press the mixture into a small pan lined with wax paper (I use an small 8"x6" pyrex pan), cover with plastic wrap, and chill until firm. Cut into eight bars and store in the refrigerator or freezer.
chocolate peanut butter
1/3 cup brown rice syrup
1/2 cup peanut butter
2 tbsp warm water
1/2 tsp vanilla
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
1 tbsp cocoa powder
1/2 cup chocolate chips
1/4 cup dried coconut or sliced almonds
1/4 tsp salt
peanut butter and jelly
3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt
lemon-coconut-cranberry
1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt
Like a Clif Bar.
3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt
lemon-coconut-cranberry
1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt
Like a Clif Bar.
Sunday, August 12, 2012
Sesame Ginger Tofu
1 lb. tofu, frozen and thawed
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt
In a small bowl or on a large plate, mix together the following:
1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy. Serve over noodles with the remaining marinade and your choice of veg.
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt
few cracks black pepper
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
In a small bowl or on a large plate, mix together the following:
1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy. Serve over noodles with the remaining marinade and your choice of veg.
Monday, July 30, 2012
Gluten-Free Chocolate Rum Cupcakes
3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
Preheat oven to 350°F.
In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk. Sprinkle the egg replacer on top and whisk until incorporated. In a medium bowl, sift or whisk together the remaining dry ingredients. Whisk the dry ingredients into the wet until the mixture just comes together. Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes. Allow cupcakes to cool, then frost.
* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
Preheat oven to 350°F.
In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk. Sprinkle the egg replacer on top and whisk until incorporated. In a medium bowl, sift or whisk together the remaining dry ingredients. Whisk the dry ingredients into the wet until the mixture just comes together. Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes. Allow cupcakes to cool, then frost.
* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.
Friday, July 27, 2012
Chocolate Pie
1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt
Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:
- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla
Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.
1 pound silken tofu
pinch of salt
Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:
- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla
Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.
Thursday, July 26, 2012
Crispy Tahini Tofu
1 lb. tofu, frozen and thawed
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste
Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat. Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.
While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl. When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste
Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat. Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.
While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl. When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.
Wednesday, July 4, 2012
Tahini Chickpeas with Quinoa
1 cup uncooked quinoa
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water. Bring to a boil, then cover the pot and bring to a simmer. Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice
While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes. After cooking, move the potatoes to a large bowl of ice water.
Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers. Cover with the olive oil and cook for ten minutes. Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes. Add the tahini and stir, then add the water and stir until thoroughly combined. Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste. Combine with the quinoa and serve.
* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water. Bring to a boil, then cover the pot and bring to a simmer. Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice
While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes. After cooking, move the potatoes to a large bowl of ice water.
Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers. Cover with the olive oil and cook for ten minutes. Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes. Add the tahini and stir, then add the water and stir until thoroughly combined. Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste. Combine with the quinoa and serve.
* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.
Sunday, May 27, 2012
White Cake with Citrus Glaze
3/4 cup non-dairy milk
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.
In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then cover with lemon glaze:
1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest
Sift the powdered sugar into a medium bowl and add the lemon zest. Whisk in the lemon juice until the mixture is smooth. Spoon the glaze in a thin layer over the cake.
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.
In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then cover with lemon glaze:
1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest
Sift the powdered sugar into a medium bowl and add the lemon zest. Whisk in the lemon juice until the mixture is smooth. Spoon the glaze in a thin layer over the cake.
Monday, April 23, 2012
Rawfried Beans
This recipe takes about a day in advance to make - at least eight hours for soaking the seeds, and at least twelve hours for the spread to sit before serving.
1 cup raw sunflower seeds
1/2 cup raw cashews
1/4 cup vegetable oil
2 cloves garlic, roughly chopped
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp chipotle hot sauce
1 tsp tamari
salt to black pepper to taste
Pour the sunflower seeds in a large mason jar or medium bowl and cover with cold water. Cover the container and let the seeds soak in the refrigerator for at least eight hours. After soaking, many of the skins from the seeds will be floating at the top of the water. Remove as many of these as possible before draining. The seeds will expand after soaking, and you should end up with around 1 1/2 cups of seeds.
Add the seeds, cashews, vegetable oil, and garlic to a food processor and let the machine run until the mixture starts to become smooth, scraping down the sides with a spatula as necessary. Add the chili powder, hot sauce, and tamari or nama shoyu and continue to process until the mixture becomes uniformly smooth. Move the mixture to a small bowl, cover with plastic wrap, and refrigerate for at least twelve hours to let the flavors meld. Serve cold or at room temperature.
1 cup raw sunflower seeds
1/2 cup raw cashews
1/4 cup vegetable oil
2 cloves garlic, roughly chopped
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp chipotle hot sauce
1 tsp tamari
salt to black pepper to taste
Pour the sunflower seeds in a large mason jar or medium bowl and cover with cold water. Cover the container and let the seeds soak in the refrigerator for at least eight hours. After soaking, many of the skins from the seeds will be floating at the top of the water. Remove as many of these as possible before draining. The seeds will expand after soaking, and you should end up with around 1 1/2 cups of seeds.
Add the seeds, cashews, vegetable oil, and garlic to a food processor and let the machine run until the mixture starts to become smooth, scraping down the sides with a spatula as necessary. Add the chili powder, hot sauce, and tamari or nama shoyu and continue to process until the mixture becomes uniformly smooth. Move the mixture to a small bowl, cover with plastic wrap, and refrigerate for at least twelve hours to let the flavors meld. Serve cold or at room temperature.
Sunday, April 22, 2012
Chili Powder
3 dried ancho chiles
2 guajillo chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1/2 tbsp mild paprika
1 tsp smoked paprika
1/8 tsp salt
1 tsp garlic granules
De-stem and de-seed the chiles, then crumble into small pieces and add to a spice grinder. Add the cumin seeds and grind until fine. Add the oregano, mild and smoked paprika, and salt and continue to grind. Add the garlic and shake to combine. Store in an airtight container.
2 guajillo chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1/2 tbsp mild paprika
1 tsp smoked paprika
1/8 tsp salt
1 tsp garlic granules
Sunday, April 8, 2012
Gluten-Free Donut Holes
In a large heavy-bottomed pot or saucepan, pour in around two inches of vegetable oil. Heat over medium-low heat until a thermometer inserted in the oil reaches 325°F.
While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:
1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
In a large bowl, whisk together the following wet ingredients:
1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil
Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.
While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:
1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
In a large bowl, whisk together the following wet ingredients:
1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil
Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.
Sunday, April 1, 2012
Gluten-Free Zucchini Bread
Preheat your oven to 350°F.
In a medium bowl, whisk or sift together the following dry ingredients :
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer
In a large bowl, whisk together the following wet ingredients:
1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
Add the dry mix to the wet in batches, gently whisking until thoroughly combined.
Optionally, you can fold in the following:
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:
1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon
Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.
In a medium bowl, whisk or sift together the following dry ingredients :
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer
In a large bowl, whisk together the following wet ingredients:
1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
Add the dry mix to the wet in batches, gently whisking until thoroughly combined.
Optionally, you can fold in the following:
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:
1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon
Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.
Breakfast Quinoa
2/3 cup quinoa
1 cup cold water
1/4 cup non-dairy milk
2 tbsp fruit jam
2 tbsp nut butter
1/4 tsp salt
additional non-dairy milk (optional)
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the water, non-dairy milk, jam, nut butter, and salt. Bring to a boil, then cover the pot and bring to a simmer over medium-low heat. Cook for 15 minutes, stirring once halfway through, then uncover and continue to cook while stirring frequently for another 2-3 minutes. Stir in additional non-dairy milk if desired.
Makes 2 servings.
1 cup cold water
1/4 cup non-dairy milk
2 tbsp fruit jam
2 tbsp nut butter
1/4 tsp salt
additional non-dairy milk (optional)
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the water, non-dairy milk, jam, nut butter, and salt. Bring to a boil, then cover the pot and bring to a simmer over medium-low heat. Cook for 15 minutes, stirring once halfway through, then uncover and continue to cook while stirring frequently for another 2-3 minutes. Stir in additional non-dairy milk if desired.
Makes 2 servings.
Saturday, March 31, 2012
Sweet and Sour Quinoa
1/2 cup quinoa
1/2 cup cold water
1/4 cup orange juice (juice from 1 orange)
1 tbsp low-sodium tamari
2 tbsp hot water
1/2 tsp rice wine vinegar
1/2 tsp dried basil
1 tbsp vegetable oil
1 clove garlic, minced
1/2 tbsp grated ginger
1 red bell pepper, diced
1 carrot, diced
1 cup pineapple chunks or 1 small mango, diced
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water and orange juice. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
While the quinoa cooks, combine the tamari, hot water, vinegar, and basil in a small bowl. Set aside.
When the quinoa is halfway done being cooked, heat the oil in a large saucepan over medium heat and add the garlic and ginger. Cook for 2 minutes, stirring frequently, then raise the heat to medium and add the pepper and carrot. Cook for 6 more minutes, giving the mixture a good stir every minute or so, then add the pineapple or mango and the quinoa. Drizzle the tamari mixture evenly over the quinoa, then stir to combine. Cook for another 10-12 minutes, stirring the mixture every couple of minutes.
Serves 2. If you double the recipe, make sure you're working with a large saucepan.
1/2 cup cold water
1/4 cup orange juice (juice from 1 orange)
1 tbsp low-sodium tamari
2 tbsp hot water
1/2 tsp rice wine vinegar
1/2 tsp dried basil
1 tbsp vegetable oil
1 clove garlic, minced
1/2 tbsp grated ginger
1 red bell pepper, diced
1 carrot, diced
1 cup pineapple chunks or 1 small mango, diced
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water and orange juice. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
While the quinoa cooks, combine the tamari, hot water, vinegar, and basil in a small bowl. Set aside.
When the quinoa is halfway done being cooked, heat the oil in a large saucepan over medium heat and add the garlic and ginger. Cook for 2 minutes, stirring frequently, then raise the heat to medium and add the pepper and carrot. Cook for 6 more minutes, giving the mixture a good stir every minute or so, then add the pineapple or mango and the quinoa. Drizzle the tamari mixture evenly over the quinoa, then stir to combine. Cook for another 10-12 minutes, stirring the mixture every couple of minutes.
Serves 2. If you double the recipe, make sure you're working with a large saucepan.
How to Cook Oatmeal
1 1/2 cup rolled oats
2 2/3 cup warm water
1 tbsp maple syrup or 2 tbsp fruit jam
1/4 tsp salt
2 tbsp hemp seed or 1/4 cup chopped nuts
brown sugar or other sweetener
non-dairy milk
Add the oats, water, jam, and salt to a small saucepan and heat for five minutes, stirring occasionally to prevent the oats from sticking. When the water is absorbed, top with hemp seed or chopped nuts and additional sweetener to taste. Stir in non-dairy milk.
Makes 2 servings.
2 2/3 cup warm water
1 tbsp maple syrup or 2 tbsp fruit jam
1/4 tsp salt
2 tbsp hemp seed or 1/4 cup chopped nuts
brown sugar or other sweetener
non-dairy milk
Add the oats, water, jam, and salt to a small saucepan and heat for five minutes, stirring occasionally to prevent the oats from sticking. When the water is absorbed, top with hemp seed or chopped nuts and additional sweetener to taste. Stir in non-dairy milk.
Makes 2 servings.
How to Cook Quinoa
1 cup quinoa*
1 1/2 cup cold water
1/4 tsp salt (plus more to taste)
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the cold water. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and let sit for 5 minutes. Fluff with a fork, add salt to taste, and serve.
Makes 4 servings.
Simple additions: 1/4 cup peanut butter + 1/2 tsp chili flakes + 3/8 tsp ground ginger
*Note: when measuring out quinoa, I always add around a teaspoon more than recommended (a bit of the quinoa always sticks to the strainer).
1 1/2 cup cold water
1/4 tsp salt (plus more to taste)
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the cold water. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and let sit for 5 minutes. Fluff with a fork, add salt to taste, and serve.
Makes 4 servings.
Simple additions: 1/4 cup peanut butter + 1/2 tsp chili flakes + 3/8 tsp ground ginger
*Note: when measuring out quinoa, I always add around a teaspoon more than recommended (a bit of the quinoa always sticks to the strainer).
Saturday, March 24, 2012
How to Cook Brown Rice
Preheat your oven to 375°F.
1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt
Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve. Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)
Variations:
For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.
For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.
1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt
Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve. Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)
Variations:
For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.
For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.
Rice Pudding
1 cup cooked white long grain rice
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds. If it needs it, add salt to taste.
Serve at room temperature or chilled.
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds. If it needs it, add salt to taste.
Serve at room temperature or chilled.
Chocolate Rum Cupcakes
1/4 cup vegetable oil
1 cup spelt flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Preheat your oven to 350°F.
In a large bowl, beat together the vegetable oil, sugar, non-dairy milk, rum, and vanilla. In a medium bowl, sift or whisk together the remaining dry ingredients. Whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 22-25 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 tbsp cocoa powder
1 1/2 tbsp light rum
1 cup powdered sugar
1 tbsp non-dairy milk + more as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
2/3 cup cane sugar
1/2 cup non-dairy milk
3 tbsp light rum
1/2 tsp vanilla1 cup spelt flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Preheat your oven to 350°F.
In a large bowl, beat together the vegetable oil, sugar, non-dairy milk, rum, and vanilla. In a medium bowl, sift or whisk together the remaining dry ingredients. Whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 22-25 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 tbsp cocoa powder
1 1/2 tbsp light rum
1 cup powdered sugar
1 tbsp non-dairy milk + more as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
Lemon Lavender Cupcakes
Preheat your oven to 350°F.
In a medium bowl, whisk or sift together the following dry ingredients :
1 cup + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp dried lavender flowers
In a large bowl, whisk together the following wet ingredients:
1/4 + 2 tbsp cup non-dairy milk
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup lemon juice
1 tbsp lemon zest
1 egg replacer
1 tsp vanilla extract
1/2 tsp lemon extract
Add the dry ingredients into the wet and and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.
In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:
3 tbsp dairy-free margarine
3 tbsp vegan cream cheese
1.5 cups powdered sugar
2 1/4 tsp lemon juice
3/8 tsp vanilla extract
3/8 tsp lemon extract
Allow the cupcakes to cool completely, then frost.
*Note: Two lemons will provide enough juice and zest for the cupcakes and frosting.
In a medium bowl, whisk or sift together the following dry ingredients :
1 cup + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp dried lavender flowers
In a large bowl, whisk together the following wet ingredients:
1/4 + 2 tbsp cup non-dairy milk
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup lemon juice
1 tbsp lemon zest
1 egg replacer
1 tsp vanilla extract
1/2 tsp lemon extract
Add the dry ingredients into the wet and and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.
In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:
3 tbsp dairy-free margarine
3 tbsp vegan cream cheese
1.5 cups powdered sugar
2 1/4 tsp lemon juice
3/8 tsp vanilla extract
3/8 tsp lemon extract
Allow the cupcakes to cool completely, then frost.
*Note: Two lemons will provide enough juice and zest for the cupcakes and frosting.
Sunday, February 26, 2012
Pumpkin Pie
1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)
Preheat oven to 425°F.
Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes. If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.
*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)
Preheat oven to 425°F.
Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes. If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.
*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.
Buckwheat Pancakes
1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/4 cup + 2 tbsp hot water
1 tbsp vegetable oil
1-2 tbsp fruit jam
1 dry egg replacer
In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine, jam, and hot water and let sit for 1-2 minutes. Give the mixture a stir, then mix in the dry egg replacer. Add the contents of the bowl, along with the milk, to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.
Fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra jam that's been warmed.
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/4 cup + 2 tbsp hot water
1 tbsp vegetable oil
1-2 tbsp fruit jam
1 dry egg replacer
In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine, jam, and hot water and let sit for 1-2 minutes. Give the mixture a stir, then mix in the dry egg replacer. Add the contents of the bowl, along with the milk, to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.
Fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra jam that's been warmed.
Tuesday, February 21, 2012
Herbed Polenta
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp salt
9-10 grinds black pepper
Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the herbs, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium-high and cook for 10-15 minutes, whisking the mixture constantly. If the mixture becomes too thick to whisk, use a wood spoon to continue stirring. Pour into a dish and refrigerate until firm.
2 tbsp olive oil
4 cups hot water
1 cup coarse cornmeal1 tbsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp salt
9-10 grinds black pepper
Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the herbs, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium-high and cook for 10-15 minutes, whisking the mixture constantly. If the mixture becomes too thick to whisk, use a wood spoon to continue stirring. Pour into a dish and refrigerate until firm.
Ginger Roasted Almonds
Preheat your oven to 250°F.
1 1/2 cups whole raw almonds
2 tbsp agave nectar (amber or dark)
2 tbsp warm water
1 tsp vegetable oil
1 1/2 tsp ground ginger
1/2 tsp salt
1 tbsp cane sugar (optional)
Heat the agave, water, oil, and ginger in a large non-stick pan over medium-low heat. After the mixture has started to heat through, stir in the almonds to coat and evenly sprinkle on the salt. Cook for 5-7 minutes, stirring frequently. Remove the almonds from the heat and spread them in a single layer on a sheet pan lined with parchment paper. Bake for 20 minutes. After removing, you can sprinkle the almonds with the sugar, if using. Allow the almonds to cool completely before storing.
1 1/2 cups whole raw almonds
2 tbsp agave nectar (amber or dark)
2 tbsp warm water
1 tsp vegetable oil
1 1/2 tsp ground ginger
1/2 tsp salt
1 tbsp cane sugar (optional)
Heat the agave, water, oil, and ginger in a large non-stick pan over medium-low heat. After the mixture has started to heat through, stir in the almonds to coat and evenly sprinkle on the salt. Cook for 5-7 minutes, stirring frequently. Remove the almonds from the heat and spread them in a single layer on a sheet pan lined with parchment paper. Bake for 20 minutes. After removing, you can sprinkle the almonds with the sugar, if using. Allow the almonds to cool completely before storing.
Monday, February 20, 2012
Coconut Almond Cupcakes
Preheat your oven to 350°F.
Pulse the following in a coffee grinder for 10 seconds:
1/4 cup + 1 tbsp + 1 tsp dried coconut
Add the finely chopped coconut to a medium mixing bowl and combine with the following dry ingredients:
1 cup spelt flour
1/4 cup almond meal
1/2 tsp salt
1 1/4 tsp baking powder
In a large bowl, whisk together the following wet ingredients:
1/3 cup vegetable oil
3/4 cup cane sugar
1 ener-g egg substitute
2/3 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract
Add the dry ingredients into the wet and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.
In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:
1/4 cup dairy-free margarine
1 1/4 cups powdered sugar
1/2 tsp coconut rum
1/4 tsp vanilla extract
1/4 tsp almond extract
coconut (or other non-dairy) milk as needed
Allow the cupcakes to cool, then frost and sprinkle with toasted coconut (bake dried coconut in a 350°F oven for 5-7 minutes, stirring once halfway through).
Pulse the following in a coffee grinder for 10 seconds:
1/4 cup + 1 tbsp + 1 tsp dried coconut
Add the finely chopped coconut to a medium mixing bowl and combine with the following dry ingredients:
1 cup spelt flour
1/4 cup almond meal
1/2 tsp salt
1 1/4 tsp baking powder
In a large bowl, whisk together the following wet ingredients:
1/3 cup vegetable oil
3/4 cup cane sugar
1 ener-g egg substitute
2/3 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract
Add the dry ingredients into the wet and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.
In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:
1/4 cup dairy-free margarine
1 1/4 cups powdered sugar
1/2 tsp coconut rum
1/4 tsp vanilla extract
1/4 tsp almond extract
coconut (or other non-dairy) milk as needed
Allow the cupcakes to cool, then frost and sprinkle with toasted coconut (bake dried coconut in a 350°F oven for 5-7 minutes, stirring once halfway through).
Sunday, February 19, 2012
Curried Quinoa Flatbread
1 cup quinoa flour
2 tbsp almond meal
1 tsp mild paprika
1/2 tsp curry powder
1/2 tsp ground ginger
3/8 tsp salt
1 1/4 cup hot water
Add all of the ingredients to a medium mixing bowl and whisk thoroughly to combine. Allow the batter to sit at room temperature for 1-2 hours.
Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.
2 tbsp almond meal
1 tsp mild paprika
1/2 tsp curry powder
1/2 tsp ground ginger
3/8 tsp salt
1 1/4 cup hot water
Add all of the ingredients to a medium mixing bowl and whisk thoroughly to combine. Allow the batter to sit at room temperature for 1-2 hours.
Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.
Chickpea Flatbread
Add the following to a coffee grinder and pulse until fine:
3 tbsp short-grain brown rice
1 tbsp sesame seeds
Add the ground rice and seeds to a medium mixing bowl along with:
3/4 cup chickpea flour
1 tsp mild paprika
1/4 tsp ground cumin
1/8 tsp garlic powder
few cracks black pepper
3/8 tsp salt
1 cup hot water
Whisk the mixture to combine, and allow to sit at room temperature for 1-2 hours. The dry ingredients in the batter will hydrate as it sits and any lumps can easily be whisked out after that.
Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.
[Notes: dry to wet ratio in this recipe is 5:4, while the ratio in many recipes for Italian socca are closer to 4:5 or 2:3. flatbread is a complete protein with the addition of rice and sesame to the chickpeas.]
3 tbsp short-grain brown rice
1 tbsp sesame seeds
Add the ground rice and seeds to a medium mixing bowl along with:
3/4 cup chickpea flour
1 tsp mild paprika
1/4 tsp ground cumin
1/8 tsp garlic powder
few cracks black pepper
3/8 tsp salt
1 cup hot water
Whisk the mixture to combine, and allow to sit at room temperature for 1-2 hours. The dry ingredients in the batter will hydrate as it sits and any lumps can easily be whisked out after that.
Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.
[Notes: dry to wet ratio in this recipe is 5:4, while the ratio in many recipes for Italian socca are closer to 4:5 or 2:3. flatbread is a complete protein with the addition of rice and sesame to the chickpeas.]
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